Chicken Chopped Salad for One
In small skillet with lid, heat oil over medium-high heat. Add chicken; salt and pepper to taste. Sauté until browned on both sides. Add 1 tablespoon water; cover and reduce heat.
Cook, turning once, until internal temperature reaches 170°F on an instant read thermometer (about 10 minutes). Remove from skillet; cube, keep warm.
In serving bowl, combine lettuce and ranch dressing; toss to coat. Toss with remaining ingredients.
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